BASIC MEAT BALLS

"Prepare five delicious main dishes at one time using meat balls and keep on standby in the freezer."

2 pounds lean ground beef
1 1/2 cups soft bread crumbs (3 slices bread)
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 tablespoon Worcestershire sauce
2 eggs
2 teaspoons garlic salt
1/4 teaspoon pepper
FOR SERVING:
Sauce of Choice (recipes follow)
hot cooked rice

Combine all ingredients; mix thoroughly. Shape into 2 dozen balls 1 1/2 inches in diameter. Place in a greased shallow baking pan.

Bake at 375 degrees F for 20 minutes.

Divide meat balls into 4 portions (6 meat balls each). Wrap portions separately and freeze.

TO SERVE:
Thaw 1 portion of meat balls, prepare one of the following sauces, and cook according to directions. Spoon over beds of hot fluffy rice.

Each portion makes 2 servings.

Note: If meat balls are frozen when added to sauce, increase heating time in sauce to 20 minutes.

ORIENTAL SAUCE:
1 tablespoon cornstarch
1/4 teaspoon sugar
1 cup beef broth (canned or made with bouillon cube)
2 tablespoons soy sauce

Blend cornstarch, sugar, and broth. Cook, stirring constantly, until thickened. Add soy sauce and meat balls. Cover and simmer 10 minutes.

BURGUNDY SAUCE:
1 (5 3/4 ounce) can brown gravy
2 tablespoons Burgundy wine
1 (2 ounce) can sliced mushrooms, drained

Combine ingredients; heat. Add meat balls. Cover and simmer 10 minutes.

BARBECUE SAUCE:
1 tablespoon chopped onion
1 teaspoon butter or margarine
1/2 cup catsup
2 teaspoons brown sugar
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic salt

Saute onion in butter until transparent. Add remaining ingredients. Simmer, uncovered, 10 minutes. Pour over meat balls and bake at 375° for 10 minutes.

SPANISH SAUCE:
1 (8 ounce) can stewed tomatoes
1/4 teaspoon crushed oregano
1/4 teaspoon basil
1/4 teaspoon garlic salt
1/4 teaspoon sugar
Salt and pepper to taste
1 teaspoon cornstarch
1/4 cup beef broth (canned or made with bouillon cube)

Combine tomatoes and seasonings. Cook 5 minutes. Blend cornstarch and beef broth. Add to tomatoes; cook, stirring constantly, until slightly thickened. Add meat balls. Cover and simmer 10 minutes.

MEAT BALL STROGANOFF:
1 (1 ounce) package mushroom soup mix
1 cup beef broth (canned or made with bouillon cube)
1 tablespoon dry white wine
2 tablespoons sour cream

Prepare soup mix according to package directions using beef broth for the liquid. Add meat balls. Cover and simmer 10 minutes. Stir in wine and sour cream. Heat; then serve.

From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America, not dated